Oleaginous material



Watershed May %5,

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attains nan lemons ina'rnnma Howard 9. marsh, (iihicago, MIL, assignor to industrial liatenta @iili'litiiill'fli'tiflfl, Chicago, Hill, a corporation at? Delaware Bin Drawing. Application May 2d 1941,

Serial No.. '.t94,329

23 Claims. (ei. 99-423) This invention relates to the preparation of improved fatty materials and more particularly it is directed to non-aqueous fats and oils which do not foam when heated, especially during deep fat frying.

In cooking with fats and oils it has been known for some time that the oil or fat will foam and froth after heating for a substantial period. This is true of practically allfats and oils employed for this purpose whether in a natural or modifled, -e. g., hydrogenated, condition.

It has been long desired to find a method for I overcoming this undesirable property but up until now no solution has been described nor has there been a satisfactory explanation for itscause. An unusual feature of this phenomenon is the fact that the foaming does not take place until the oil or fat has been heated for a substantial period of time. The length of time that any oleaginous material may be used before foaming sets in has now been found to depend on several factors: principally, temperature of heating, length of time of heating, the type of oil, and the amount and type of product cooked therein. 7

That the material fried in the oleaginous material plays a part is shown by the fact that foaming is increased when sea food, such as fish, and especially clams, are cooked in the deep fat. This might be due to the absorption of fish oil by the deep fat frying material. It is known that fish oils are generally more unsaturated than the common frying agents, and because of the presence of these unsaturated constituents in the frying oil it becomes less stable toward foaming. It has now been demonstrated that unsaturated constituents in the fatty oil are in a large part responsible for the development of foaming during heating. This may be illustrated by the following table showing the time at which bad foaming occurred with bleached cottonseed oil hydrogenated to varying degrees of saturation.

TABLE I Bleached cottonseed oil It has also been discovered that the presence of free fatty acids in the composition likewise tends to increase the tendency to foam. Other results which have been observed to occur along with the foaming are increases in the viscosity of the oil, an increase in the refractive index,

and a decrease in iodine number. This change in viscosity, refractive index and iodine value indicates that some chemical transformation is taking -place, probably polymerization. It has been observed that the shorter the time before foaming-occurs'the greater is the decrease in iodine value, the increase in refractive index, the increase in viscosity, and. the free fatty acid content.

In the preparation of shortening, it is common practice to attempt to reduce the fatty acid content to a minimum, hence it is not possible to completely overcome foaming in this manner. Furthermore,-it is not feasible to completely hydrogeuate a shortening preparation in order to remove all unsaturation because the resultin product would be too hard, have too high a melting point, and would be substantially indigestible.

In actual practice, fresh oleaginous material is added to the batch as the oleaginous material being used is lost through absorption by the food being cooked, spattering, and/or the like. This fresh material tends to reduce the foamin slightly but not sufficiently to prevent difiiculty in operation.

It has now been found possible to prepare an oleaginous composition which resists foaming when heated to high temperatures for substantial periods of time, for example in deep fat'frying, This has been accomplished without sacrificing any of the other desirable properties of the non-aqueous shortening, such as low melting point, digestibility, fluidity, creaming and shortening properties, and/or the like. This result has been attained by the incorporation of a small proportion of one or more materials. These materials have been found to be effective although they fall into three unrelated classes, of which classes other more related members do not satisfactorily function. The materials which have been found to function satisfactorily are:

1. Water-insoluble polyvalent metal (e. g., alkali earth metai) soaps of fatty acids.

2. Water-soluble surface active salts of organic oxygen-containing, non-carboxylic acids.

3. Phosphoric acids.

It is interesting to note that the water-soluble soaps, such as sodium stearate and the like, which one would normally expect to operate in view of the effectiveness of the water-insoluble soaps of the same fatty acids and of the watersoluble organic sulphonic acids, do not effectively function for the present purposes.

It is surprising and unpredictable that these unrelated substances will effectively reduce the tendency for non-aqueous fatty materials tofoam. However, it has been discovered that the addition of about 0.00(ll% to 0.5% of alkaline earth soaps, or about 0.0001% to 1% of said surface active agents, to the non-aqueous fat at any point'in its manufacture, preferably after substantial completion of the shortening, will yield a product which greatly resists any tendency to foam during extended heating. Likewise, it has been found that the washing of the oils going into the shortening, preferably before hydrogenation, if this step is. included, with dilute phosphoric acid (e. g., about 5%) will retard any tendency for the shortening to foam during heating. Another method for treating the non-aqueous fatty material with phosphoric acid for this same purpose is to add a small amount, e. g., up to about 0.01%, of concentrated phosphoric acid, e. g.,

85%, to the fatty compound after hydrogenation in the presence of the nickel hydrogenation catalyst. Any of these methods may be employed alone or in combination to effect maximum improvement in the anti-foaming properties of the deep fat frying agent.

The first class of stabilizing agents includes the water-insoluble, fat-soluble, non-toxic, polybasic metal salts of aliphatic, monobasic, carboxylic acids, such as the calcium, strontium, barium, and/or magnesium salts or soaps of stearic acid, margaric acid, palmitic acid, pentadecanoic acid, myristic acid, tridecanoic acid, lauric acid, undecanoic acid, capric acid, nonoic acid, caprylic acid, heptoic acid, caproic acid, valeric acid, butyric acid, propionic acid, acetic acid, formic acid, behenic acid, oleic acid, elaidic acid, palmitoleic acid, isoleic acid, melissic acid, carnaubic acid, undecenoic acid, elaeostearic acid, linoleic acid, linolenic acid, arachidic acid, behenolic acid, cerotic acid, ricinoleic acid, oxidized petroleum acids, naphthenic acids, and/or abietic acid. These salts may be prepared by any suitable method, either directly from the acids or from the natural oils, fats or waxes containing them, by reaction with the oxides, hydroxides, or carbonates of the above-noted metals, or by an ion exchange reaction of salts of these metals with monobasic salts of the corresponding fatty acid or acids, such as aqueous solutions of the sodium soaps thereof.

The water-soluble, fat-soluble, non-toxic salts of organic, non-carboxylic, poly-oxygen-containing acids which may be employed in the present process include, among others, the aliphatic, cy cloaliphatic, heterocyclic and aromatic sulphonates, sulphates and phosphates. Among the suitable materials of this class are the long chain aliphatic primary and secondary sulphates and sulphonates, such as sodium lauryl sulphate, tet raisobutylene sulphonate and sodium cetane hydroxy sulphonates; sulphated polyhydric alcohol partial esters, such as lauric acid monoglyceride monosulphate; sulphonated and sulphated fatty acids and their esters, such as sulphonated oleic acid and sulphated castor oil; sulphonated alkyl esters of fatty acids, such as the lauric acid ester of isethionic acid salts; sulphonated and sulphated alkyl amides of fatty acids, such as the monolaurate of taurine salts; sulphonated and sulphated polybasic acid esters, such as the di-decyl ester of sulphonated succinic acid and dioctyl ester of sulphated succinic acid sodium salt; aryi and alkylated aryl sulphonates, such as, polybutylated naphthalene sulphonates, and dodecyl benzene sulphonates; sulphonated petroleum, petroleum extracts, petroleum fractions, cracked petroleum, coal tar fractions, olefines, and the like; long chain, branched or straight, primary or secondary, aliphatic ortho-, meta-, or tetra-phosphates and thio-phosphates; long chain fatty acid partial esters of polyhydric alcohol partial ortho-, meta-, or tetrathiophospha'tes and phosphates; and various related materials. The salts of these groups may be replaced by any other straight, or

branched chain, primary, secondary. or tertiary aliphatic groups having at least four carbon atoms.

Among the materials which may be improved by the various agents and treatments disclosed in this application are lard, palm oil, olive oil, octtonseed oil, soy bean oil, coconut oil, oleo oil, lard oil, peanut 011, these oils partially hydrogenated, and various blends of these oils, partially hydrogenated oils, and/or fully hydrogenated oils.

The improved fats and oils may contain other modifying agents, such as fatty acid monoglycerldes and other polyhydric alcohol partial esters; alkylolamides of fatty acids; itamalic acid, citric acid, mesaconic acid, tartaric acid, citramalic acid, citraconic acid, fumaric acid, itaconic acid, and other polybasic unsaturated and/or hydroxy substituted acids; polyhydric phenols; gum guaiac and/or the like.

The following examples are given for the purpose of illustrating the present inventions but are not intended to, be limiting on the scope thereof.

EXAMPLE I A blend of cottonseed oil, 15% soy bean oil, and 5% coconut oil is washed with 5% phosphoric acid in the proportion of about 10% of the blended oils with agitation for about 15 minutes. The mixture is permitted to settle and the immiscible layers separated. The blended oils are then hydrogenated with 0.1% Rufert catalyst at a temperature of about 360 to 385 F. and a hydrogen pressure of about thirty pounds per square inch gauge for about one hour until the refractive index at 60 C. has been reduced about four points. To this hydrogenated oil is then added .002% of phosphoric acid. After the acid is incorporated, the hydrogenated oil is filtered to remove the catalyst. This treated oil is then blended with a substantially completely hydrogenated cottonseed oil having a titre of about 60 C. and an iodine number of less than 3 in the proportion of blended hydrogenated oil and 10% hard fat. The mixed product is then deodorized by heating to about 400 F. for five hours while blowing with a slow current of steam and maintaining the mixture under a vacuum. After the temperature has dropped to 325 F., .002% citric acid is added. The product is run over the roll and is then tempered in a constant temperature room at 85 F. for a period of forty-eight hours. This finished product is then heated to a deep fat frying temperature of 375 F. and used for frying bread. Substantially no foaming occurs until after twenty to twenty-four hours of heating,'whereas appreciable foaming occurs with similarly prepared shortenings which omit the phosphoric acid treatments before sixteen hours have elapsed.

the individual phosphoric acid treatments produce improved shortenings with respect to foam resistance but not to the extent obtained with the double acid treatment. It is important to note that the single treatment of the shortening aiter removal of the catalyst with phosphoric acid produces a product which foams more than the non-treated shortening.

The phosphoric acid which is used for Washing the oleaglnous material at some point in the Wish III 1 Portions oi hydrogenated cottonseed oil having a refractive index of 38 at 60 C. and a free fatty acid content of 0.0d% (as oleic acid) are admixed with varying p'romrtions of sulionated surface active agents. The treated oil and nontreated oil are heated to deep fat frying temperatures and used for frying wet bread. The following table illustrates the results obtained process is preferably 5-20% aqueous phosphoric m with such frying operations. 1

- Tantra m Hours Product Untreated on 0K 0K sr r r or var var 0il-h0.01% sodium salts of hexadecyl sulphonate and octadecyl sulphonave (MP189) OK VSF VSF SF F 0il+0.1% same OK VSF VSF. SF SF Oil+0.01% sodium salt of dioctyl sulphosucclnate (Aerosol O 0K VSF SF SF F 0il+0.l%same.. OK OK SF SF SF F 0il+0.01% sodium salts of long chain alkylated naphthalene sulpho- Hates (Nacconol NRSF) OK OK OK OK OK OK OK OK VSF Oil +0.005% same; OK OK OK OK OK VSF SF SF F acid. It is advantageously used in the propor- 7 EXAMPLE IV tion of 1% to 20% based on the weight of the oleaginous material, but other concentrations or proportions may be employed although less satisfactory. ,The acid used for treating the fatty material in the presence of the hydrogenation catalyst is concentrated phosphoric acid having a concentration of about acid or higher and usually is employed in the proportion of 0.0001% to 0.01%, based on the weight oi the fatty material (preferably saturated and/or monoleiinic) to be treated. Upon heating to temperatures of 300 F. or higher the products improved by the disclosed method show substantially increased resistance to foaming.

EXAMPLE II Portions of a partially hydrogenated cottonseed oll having a refractive index of 38 at 60 C. are admixed with varying percentages of calcium stearate, strontium stearate, barium stearate and magnesium stearate. The treated oils and untreated oil are then heated to a deep fat trying temperature of about 375 F. and small pieces of wet bread are fried therein. The following table sets forth the improved results obtained with the modified oils.

TABLE H Hours Product 2 6 20 as so 44 50 ea Untreated oil OK OK F F BF VBF VBF VBF Oil+0.0l% calcium stem-ate 0K 0K SF F F BF BF VDF Oil+0.05% calcium stearate OK OK OK OK VSF F 0il+0.1% calcium steam OK OK 0K OK OK SF F 0il+0.05% strontiumstearetc. OK OK OK VSF F F 0il+0.l% strontium Stearate OK OK 0K 0K VSF SF Oil+0.0l% barium stearats OK OK SF F F BF BF Oil-+0.05% barium stearate 0K 0K 0K SF F BF estimate; OK OK OK OK OK F ii 0.01 magnest umstea ate on OK sr r r BF Oil+0.l% magnesiumstearate OK OK OK OK SF F Key: OK-no foam VBF-very bad foam SF-slight foam F-ioam BF-bsd foam VSF-very slight loam A quantity of hydrogenated cottonseed oil is' separated into several portions, to four of which are added different proportions of certain of the above-mentioned improving agents. These, along with some untreated material, are heated to a deep fat frying temperature, about 375 F., and used for frying pieces of moist bread. The heating is continued for several days, meanwhile noting the time at which foaming starts. The free fatty acid content, the refractive index and the viscosity of the samples are determined at the end of the individual tests. The results in comparison to the values of the original oil are given in the following table.

TABLE IV P R Vi cos- Hours or oiracity cent tlvc Pi- Product mm r. F. A. index fem heated foam as at men 01cm 60 e. mi)

seconds Original oil 0. 04 38. 0 26. l Untreated oil 55 26 0.83 42. 0 62. 9 D0 44 26 0.73 41.6 49. 0 0il+0.1% calcium stcarate 55 44 40. 7 40.9 Oil+0.05% calcium stearate 44 40 0.48 40.3 38.8 0il+0.1% magnesium 5tcarate 55 55 0. 58 39. 5 32. 4 O1l+0.1% sodium salt alkylated naphthalene sulphonic acid... 44 50 0. 33 39. G 33. 0

The data indicate, as pointed out hereinbciore, that foaming is related to the increase in free fatty acids durin the heating and frying, and also to the increase in viscosity and refractive index. The increase in viscosity and refractive index indicates that polymerization is probably taking place. This is further supported by the fact that the iodine value of the deep fat frying agents decreases during heating and frying and the shorter the time before foaming occurs, the greater is the decrease in the iodinevalue.

It is possible to combine the various treatments to obtain especially eifective results, such as the combination of the phosphoric acid treatment along with the use of the insoluble soaps, but although desirable this is not essential.

Obviously many modifications and variations of the invention hereinbefore set forth may be made without departing from the spirit and scope thereof, and therefore .only such limitations should be imposed as are indicated in the appended claims.

I claim:

1. A process for improving the resistance to foaming 'of cooking fats normally tending to foam on heating which comprises adding a small amount of a non-toxic, water insoluble, polyvalent salt of a high molecular weight aliphatic monocarboxylic acid to the cooking fat, said amount being not in excess of about 0.5 per cent and sufilcient to substantially prevent said foaminB.

2. A process for improving the resistance to foaming of edible fatty materials which comprises adding a small amount of anon-toxic,

water insoluble, polyvalent salt of a higher fatty acid to the fatty material, said amount being not in excess of about 0.5 per cent and sufllcient to substantially retard said foaming.

3. A process for improving theresistance to foaming of edible fatty materials which comprises adding a small amount of a non-toxic alkaline earth metal salt of a higher fatty acid to the fatty material, said amount being not greatly in excess of about 0.5 per cent and sufficient to substantially inhibit said foaming.

4. A process for improving the resistance to foaming of cooking fats comprising mainly glycerides normally tending to fbam on heating which comprises adding about 0.0001% to 0.5% of a non-toxic, water insoluble, polyvalent metal salt of a fatty acid to the cooking fat.

5. A process for improving the resistance of edible non-aqueous fatty materials to foaming when heated to high temperatures which comprises adding about 0.0001% to 0.5% of a nontoxic, alkaline earth metal salt of a higher fatty salt of a higher fatty acid to the glycerides, said amount being not in excess of about 0.5 per cent and sufficient to substantially retard said foaming.

7. A process for improving the resistance to foaming of edible non-aqueous fatty materials which comprises adding about 0.0001% to 0.5% of a calcium salt of a higher fatty acid to the non-aqueous fatty material.

8. A process for improving the resistance to foaming of edible non-aqueous fatty materials which comprises adding about 0.000l% to 0.5%, of a non-toxic alkaline earth metal salt of a higher fatty acid to the non-aqueous fatty material.

9. A process for improving the resistance to foaming of edible fatty materials which comprises adding a small amount of a magnesium salt of a higher fatty acid to the fatty material, said amount being not in excess of about 0.5 per cent and sufllcient to substantially retard said foaming.

10. A process for improving the resistance to foaming of edible fatty materials which comprises adding about 0.0001% to 0.5% of calcium .aqueous edible-fatty material and a small amount of an alkaline earth metal salt of a higher fatty acid, said amount being not'in excess of about 0.5 per cent and suflicient to substantially prevent said foaming. I

13. An edible fatty preparation comprising an edible fatty acid triglyceride and a small amount of a non-toxic alkaline earth metal salt of a higher fatty acid, said amount being not in excess of about 0.5 per cent and sufficient to substantially retard said foaming.

14. A non-aqueous shortening comprising an edible fatty material and a small amount of a calcium salt of a higher fatty acid, said amount being not in excess of about 0.5 per cent and sufficient to substantially retard said foaming.

15. A non-aqueous shortening comprising an edible fatty material and a small amount of a magnesium salt of a higher fatty acid, said amount being not in excess of about 0.5 per cent and sufficient to substantially retard said foaming.

16. A substantially non-foaming cooking fat comprising mainly glycerides normally tending to foam on heating and about 0.000l% to 0.5% of a non-toxic alkali earth metal salt of a higher fatty acid.

17. A shortening which is resistant to foaming when heated to high temperatures comprising a hydrogenated vegetable oil and 0.1% of calcium stearate.

18. A process for improving the resistance to foaming of edible non-aqueous fatty materials which comprises adding about 0.0001 per cent to 0.5 per cent of calcium stearate to said fatty material.

19. A process of improving the resistance to foaming of edible non-aqueous fatty materials which comprises adding about 0.0001 per cent to 0.5 per cent of magnesium stearate to said fatty material.

20. A process of improving the resistance to foaming of edible non-aqueous fatty materials which comprises adding about 0.0001 per cent to 0.5 per cent of calcium oleate to said fatty material.

21. A substantially non-foaming edible fatty material comprising a. substantially non-aqueous edible fatty material and about 0.0001 per cent to 0.5 per cent of calcium stearate.

22. A substantially non-foaming edible fatty material comprising a substantially non-aqueous edible fatty material and about 0.0001 per cent to 0.5 per cent of magnesium stearate.

23. A substantially non-foaming edible fatty material comprising a substantially non-aqueous edible fatty material and about 0.0001 per cent to 0.5 per cent of calcium oleate.

HOWARD C. BLACK.

CERTIFICATE OF comcTIoN.

Patent No, 2,520,519.. May 2 19m.

HOWARD C. BLACK.

It is hereby certified that error appears in the printed specification of the above numbered patent requiring correction as follows: Page 14., first column, line 55, claim 1.1., before the word "fatty" insert higher-; and

that the said Letters Patent should be read with this correction therein that the same may conform to the record of they case in the Patent Office.

Signed and sealed this 10th day of August, A. D. 191 .5.

Henry Van Arsdale, (Seal) I 7 Acting Commissioner of Patents.

, i CERTIFICATE OF CORRECTION.

Patent No. 2,520,519 May 2 191g.

HOWARD C. BLACK.

It is hereby certified that error appears in the printed specification of the above numbered patent requiring correction as follows: Page LL, firstcolumn, line 55, claim 11., before the word "fatty? insert "higher"; and

that the said Letters Patent should be read with this correction therein that the same may conform to the record of the. case in the Patent Office.

Signed and sealed this 10th day of August, A. D. 19).;5

. Henry Van Arsdale, (Seal) I Acting Commissioner of Patents. 

